Homemade Snacks to Pack

Is this recipe an exact replica of Little Debbie Oatmeal Crème Pies? No. These are better. Rather than thin cakes, we went for oatmeal cookies that pack an almost peanut-butter-like flavor without any nuts. The crème filling completely nails what we love about the prepackaged pies, but takes things further with an almost airy, marshmallow-based consistency. If that doesn’t convince you, preparing these at home is just as quick (if not faster) than a grocery run.

One-Dish Wonders

The last thing that anyone wants to do after enjoying a delicious meal is t...

The last thing that anyone wants to do after enjoying a delicious meal is to wash a sink filled with dishes. Luckily, these one-dish dinner recipes make it easy to prepare, cook, and clean in record time. All you need is a 10-inch or 12-inch oven-safe skillet, such as a cast-iron, to make these tasty weeknight meals a regular part of your rotation.

Kid-Friendly Dinners

Finishing your peas and carrots is exponentially more exciting when bacon i...

Finishing your peas and carrots is exponentially more exciting when bacon is involved. In fact, almost every dish is more exciting when bacon comes to play, so feel free to swap your family's favorite veggies into this versatile pasta.

If you have young kids serving themselves, lift the nachos off the pan with...

If you have young kids serving themselves, lift the nachos off the pan with the parchment paper (and remove the hot pan from the table). For the creamiest nacho sauce, start with a block of cheese and shred it yourself.

Tailgating Favorites

Nothing says PARTY like two of the all-time greatest finger foods uniting a...

Nothing says PARTY like two of the all-time greatest finger foods uniting as one. And that is exactly what is happening with these Nacho Sausage Balls. Adding chorizo, Mexican cheese, pickled jalapeño, cilantro, and crushed nacho cheese flavored Doritos to the mix gives traditional sausage balls a hit of spicy personality. They’re perfect for tailgating or holiday parties—plus, these next-level sausage balls can be made ahead of time and frozen for up to 1 month. For ease, form the sausage ball and freeze them in a single layer on a baking sheet; once frozen, transfer them to a freezer-safe container. When you’re ready to serve, pop them straight from the freezer to the oven and bake for 30-35 minutes. Serve your nacho sausage balls with favorite nacho condiments, like sour cream, salsa, and guacamole, for dipping.

In the latest episode of Mom Vs., Nicole tackles Murder Cookies, a viral recipe posted on Reddit. If you’re not an experienced baker, making cookies from scratch may not produce results that are to die for. Follow these tips so you don’t murder your cookies.
Don’t think you’re above the instructions
Hubris (a fancy word for having too much pride) is the easiest way to mess up whatever you’re baking. Before you even get started, read through the entire recipe at least once—it really helps to have an idea of what you’re supposed to do before you start actually doing it. Don’t just eyeball those measurements. Make sure you’ve got them down exactly, and let all the ingredients reach the necessary temperature. A little patience goes a long way.
Chill your dough
Temperature matters when it comes to baking, and we’re not just talking about inside the oven. If you prefer fluffier cookies, stick the dough in the fridge and allow it to chill for an hour, or, if you’re pressed for time, 30 minutes. Chilling dough allows the ingredients to rest and the butter to resolidify, which will yield thicker and fluffier cookies. Plus, since they won’t spread as much, you won’t have to break any cookies apart. Just look at Nicole’s two batches. Even though they tasted the same, the dough that chilled made much better cookies.
(Don’t) wait a minute
Okay, there is one rule that's fine to break: Baking time. No two ovens are the same, and a burned batch of cookies is a terrible way to reach that conclusion. Keep an eye on your cookies while they’re baking, and take them out a minute (or even a few minutes) early and inspect them. You can always bake a little more, but once a cookie’s burnt, there’s no going back.

This classic Southern-style squash casserole recipe is the one you're alway...

This classic Southern-style squash casserole recipe is the one you're always looking for. It's got yellow squash, cheese, and eggs, and is covered with a buttery cracker crumb topping.
Get the Recipe: Squash Casserole

Making an omelet seems like one of the less tricky things in a kitchen. It'...

Making an omelet seems like one of the less tricky things in a kitchen. It's just eggs, right? How badly can it go? If you've tried it you know that the answer is—a lot. Omelets are an art form. Getting the egg curd just right and set in the pan is a tricky process, and it takes some skill to prevent the whole thing from just turning into a pile of scrambled eggs. That's delicious! But it's not an omelet.
Luckily, Chef Joe Giacomino of Grey Ghost Detroit has some tips. In this video he shows off his unique method for making a show-stopping omelet. His choice of filling is Mexican, and he uses a ranchero sauce, but the technique he applies here could be used with any kind of cheese or filling you want. Or you can opt for a classic omelet with no filling at all, just a sprinkling of chives and a dollop of creme fraiche.
There's no wrong answer. But there is a right way to make an omelet, and now you can learn how to.

In the latest episode of Food Stylist Versus, Rishon gives an inside look at how food stylists stage three popular drinks—a Pina colada, a Bloody Mary, and a glass of beer. However, methods like fake ice and skipping the alcohol don’t necessarily work if you want to consume any of those beverages. Here are a few ways to elevate your drinks next time you play bartender.
Freeze those glasses
What do all three of the drinks Rishon staged have in common? They’re better cold. And a cold glass is just as important as a cold drink. Before you start preparing drinks, stash some glassware in your freezer to help create the optimal drinking experience. Plus, those frosty glasses will make the drinks look even better.
Get creative with garnishes
Think beyond the lemon wedge when garnishing your drink. Depending on what you’re serving, your garnish can play on a drink’s ingredients, like the pineapple fronds Rishon incorporates into her Pina colada, or add an accoutrement that complements the cocktail, like the strip of bacon Rishon uses to adorn her Bloody Mary. With some patience, creativity, and toothpicks, anything is possible.
Add flair with glassware
A solo cup may get the job done, but its presentation isn’t exactly wow-worthy. If you have a glass designed for a particular drink, use that—it’ll give a much better impression and help the drink taste its best. You could also use vintage barware or break out some fancier glasses for special occasions.

When was the last time that you cooked something with peaches and Spam? Wel...

When was the last time that you cooked something with peaches and Spam? Well, in 1954, that combination was all the rage, at least according to this recipe for Peach Fiesta Spam that Robin and Ivy have to make. Though both of them have to follow the recipe that's written, they're also allowed one additional ingredient. Robin goes for maraschino cherries, and Ivy, in a very retro twist, goes for pineapple.
Spam might not be as much of a household staple now, but in the 1950s it sure was, and it still has all kinds of culinary uses. Spam, as Robin reminds us, "has its place." In Hawaii, for example, rice and Spam rolls called Spam Musubi are widely popular, and there are many variations on what to add to make the Spam pop. If you're curious about dabbling with some of Spam's flavors, you could try something like this Pineapple Fried Rice and Spam to get a sense of how the flavors would work.
Will Robin's Fiesta Spam Bake win the prize? Or will Ivy's? Should you really spike Spam with cloves like a holiday ham? Will the special guest judge find either truly fiesta-worthy? Watch to find out.
Homemade vs the Internet - Chefs Make Old Family Recipes... with Cricket Flour!
Homemade vs the Internet - Orange Vs Black!

Sam’s Club now has their own version of the Chick-Fil-A Chicken Sandwich, c...

Sam’s Club now has their own version of the Chick-Fil-A Chicken Sandwich, complete with a bun, but missing the pickles. The Sam's Club version is ten frozen chicken sandwiches for $10, which means that it's a lot cheaper than picking up chicken from the drive-through. You can also snag a four pound bag of waffle fries for $5, which means that a family meal with tthe same basic components of Chick-Fil-A would come in at under $20.
But does the Sam's Club version actually hold up to the fast food staple? Nicole tries it out and sees how it compares to the real thing. The first thing she notes is that unlike the Chick-Fil-A version, Sam's Club's chicken sandwiches have a lot more visible dill. And the bun looks different, and heartier, because it needs to stand up to being frozen and microwaved again. Will the pickle flavor be a little heavy, like in the Sam's Club dupe for Chick-Fil-A nuggets?
Watch the video to find out. But remember, you can always whip up your own Chick-Fil-A dupe at home with the recipe we've got right here.

Pull out the fryer and make crunchy fried green tomatoes. Tasso is a highly...

Pull out the fryer and make crunchy fried green tomatoes. Tasso is a highly spiced, cured, and smoked pork used to flavor dishes in Cajun cooking.
Get the Recipe: Kettle Chip-Crusted Fried Green Tomatoes with Tasso Tartar Sauce